These Mini Pancakes are ready in just 15 minutes using basic pantry ingredients! Such a cute little bite that is so much fun to make and eat you’ll want to make these again and again!!
Why you’ll love this recipe
When you want a quick recipe that is easy to make, fun to eat and totally made from scratch, make Mini Pancakes!! These super cute pancakes mix up in a matter of minutes.
Made for little hands, mini pancakes are perfect for children and great in lunch boxes. But these are also ideal to serve for baby showers, a wedding brunch or that special high tea.
If you love these, you’ll also love my Nutella pancakes which is based on this recipe.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
The best part about this recipe, besides how delicious they are, is it uses basic pantry ingredients.
- all purpose plain flour – this will produce light pancakes
- unsalted butter – using unsalted means you control how much salt you add
- sugar – just a little but this can be reduced for savory mini pancakes
- baking powder – for rise and fluffiness – not to be confuse with baking soda!
- egg – at room temperature is best
- milk – I use 2% fat but whole milk or even non dairy will be fine
Plus a little salt to bring out the flavors!
You won’t need an electric mixer to make this recipe, just a whisk and a couple of bowls.
- Whisk together the egg, milk and melted butter in a jug or small bowl.
- In a seperate bowl, whisk flour, sugar, baking powder and salt to combine then add egg/milk mixture. Whisk until just combined.
- The batter should be smooth and hold a soft form when dropped off a spoon. Add a little extra milk if too thick.
- Heat a non stick skillet or griddle pan. Use a little butter to grease the pan. Drop a small amount of batter (approx 2-3 teaspoons) from a spoon
Tips for success and FAQ’s
Little mini pancakes are super easy for anyone to make. The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
You’ll know they are ready when bubbles start appearing and popping on the surface of the pancake. Only flip once.
Reduce the heat. Use a medium low heat to cook pancakes.
Absolutely! These are ideal to make ahead and freeze. Freeze in airtight containers (like Tupperware) with layers of non-stick parchment paper separating the layers. To reheat, place on a 3 or 4 plate and microwave for 10-15 seconds or more until warm. Alternatively, wrap in foil and pop into a 350ºF/180ºC oven for 10 minutes.
Sure! You’ll get about 8 regular pancakes from this recipe.
Of course, maple syrup or honey with mini pancakes are a match made in heaven but have you considered these alternatives?
More recipe like this
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Mini Pancake Recipe
- 1 cup (125 grams) all purpose plain flour
- 2 tablespoons superfine (castor) sugar
- 2½ teaspoons baking powder NOT "baking soda" or "bi carb soda"
- pinch salt
- ⅔ cup milk
- 1 large egg at room temperature
- 2 tablespoons (30 grams) melted unsalted butter
- extra butter for cooking
- To make the batter, in a bowl whisk together flour, sugar, baking powder and salt.
- In another bowl or jug whisk together milk, egg and melted butter.
- Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
- Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter.
- Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
- Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.
- The most important thing is to not overwork the batter which will result in tough pancakes and no one wants that! Mix until just combined.
- Have ingredients at room temperature so that the batter has an even texture and achieves more volume.
- Use a non-stick skillet or griddle to stop pancakes sticking and don’t use high heat. Plus don’t overcook them because mini pancakes dry out easier than larger pancakes.
Servings: 12 pancakes